Twice Baked Potato Casserole

(Courtesy of sixsisterstuff.com)

Ingredients:
5 lb. russet potatoes
10 slices bacon
8 oz. cream cheese
1/2 c. unsalted butter, melted
1 c. sour cream
1/4 c. chives, minced
2 1/2 c. cheddar cheese, grated
2 tsp. kosher salt
1/2 tsp. pepper

Directions:
Preheat oven to 350 degrees.  Peel potatoes and cut into 1 inch chunks.  Place in a large saucepan and add enough cold water to cover by about 2 inches.  Bring to a boil over medium-high heat and reduce to a simmer.  Cook, until tender and easily pierced with a paring knife, about 20 minutes.  Transfer to a colander to drain; return to pan, cover, and set aside.

Meanwhile, heat a large skillet over medium heat.  Add bacon, and cook until, crisp and browned, turning once.  Transfer to paper towels to drain; let cool, and crumble into pieces. 

Using a fork, mash the potatoes in pan until light and fluffy.  Add the cream cheese, butter, sour cream and stir until combined and smooth.  Add the chives, 2 c. cheddar cheese, half of the bacon, salt and pepper.  Stir until well combined.

Transfer to a buttered 3 qt. baking dish.  Top with remaining 1/2 c. cheddar cheese.  Bake until top is slightly golden and potatoes are heated though, about 30 minutes.  Remove from oven; garnish with remaining bacon.  Serve immediately.

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